Dining Out Promiscuous Grapes p14 Where's The Beef? p18 - Secret Identity p58 - Dining Out in Calgary, Canmore ...
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Dining Out
IN CALGARY, CANMORE & BANFF LIFESTYLEYYC.COM
Promiscuous Grapes p14
Where's The Beef? p18
Road Trip! p24
Secret Identity p58
Your Guide to Great Restaurants, Pubs & Clubs
Nightlife • Entertainment • Maps
C A LGA RY
Modern
Contemporary
Cuisine
By Chef John Michael MacNeil
D1
107 8TH AVENUE SW
403-265-9595
Modern Contemporary Cuisine
-9595 thebelvedere@shaw.ca www.thebelvedere.ca @TheBelvedereyyc thebelvederecalgary
3
C A LGA RY
D2
Menu Sampler An exquisite culinary destination beckons Every Tuesday, Wednesday, and Thursday
you! Situated in the heart of the city over- they offer a specially chosen Chef ’s four-
Amuse • Brie and Red Onion Scone, looking the banks of the Bow River and course experience, consisting of creativity
Carrot & Cardamom ‘Geode’, Calgary’s landmark Peace Bridge, Q Haute from the Earth’s pleasures and the oceans
Beef Carpaccio inspires all the senses with its elegant delights, these four to six plates are sure
City Limits • Sweet Potato ambiance, superb contemporary French to invigorate your soul. On Friday and
Veloute, Red Pepper Purée, inspired cuisine and exemplary service. Saturday enjoy the Chef ’s seven-course
Pink Peppercorn Brioche, journey with Natura. This culinary voyage
Very few restaurants are able to achieve the is comprised of eight to twelve plates.
‘Sand’ Lemongrass Gelee, Root
level of grace exhibited nightly at Q Haute.
Vegetables
Dedicated not simply to meeting your A truly memorable experience, this was an
The One • Candied Salmon,
Restructured Gruyere Cheese, expectations but to exceed them, the team unsurpassed evening of sophistication and
Spanish Herring Roe, Salted ensures your evening is perfectly balanced, delight.
Crème Fraiche, Petit Pois polished and attentive. They are renowned
Black Star • Beet Root Ravioli of for making guests feel extraordinarily spe-
Goats Cheese and Herbs, Carrot cial and welcome.
Purée, Puffed Chickpeas, Indian Glide up the grand staircase and be
Spiced Chicken Dumplings, impressed as you are escorted to your table
Vanilla Apple in one of the many distinct dining alcoves
Natura • Brined Pork Tenderloin available for intimate dining, celebrations,
with Garlic, Honey, and Soy Glaze, or a fun night out with friends. You’re
Shiitake Marmalade, Potato Q Haute Cuisine
instantly comfortable, anticipating the eve-
Beignet, Garlic Sheet 100 La Caille Place SW
nings delicacies.
The Ride Home • Banana Espresso 403.262.5554
Cheesecake, Shortbread Crust, As a reflection of his passion Chef/Owner www.qhautecuisine.com
‘Aero Chocolate’, Orange Brandy Paul Stoffels’ credo is “our goal is to create
Gummy, Chocolate Ganache a place with flavours in movement, where Lunch M-F 11:30 am - 2 pm
Reflection • Wild Berry Chocolate senses are stimulated and products are sus- Dinner M-Sa 5:30 pm - 10 pm
Tart, Watermelon Shooter, Ricotta tainable. Originality, Variety and Finesse.” Sunday Closed
Citrus Canoli $$$$
4
C A LGA RY
"The Met" is inviting, mod- We’re big fans of capers, and
ern-chic and a luxe room of it was with delight we noticed
bold, sophisticated beauty the Caponata was topped with
that mingles traditional with them. A traditional Italian-style
inventive. Enjoy sit-down vegetarian antipasto, the creamy
dining or cocktail gatherings roasted eggplant's smooth fla-
with delightful appetizers. You vour is offset by the sharpness
and your guest are always VIP of golden raisins and the salty
here. Welcoming the over-30 capers. When scooped up with
urbanite, this restaurant sets the the herb and olive oil infused
standard for dining excellence in focaccia, the blend of flavours is
a stylish, lively atmosphere. a winner.
Indulging your inner epicure The Caprese ain't your mama's
from appetizers to entrées, they Grilled Cheese! The first clue
are unapologetically picky about is that the grilled sourdough
sourcing their ingredients from sandwich arrives perched on
the highest quality and the best a drizzled balsamic reduc-
selections, therefore they choose tion. Surprisingly, considering
to use hand-selected Angus there's three kinds of cheese,
AAA Reserve Beef aged for a the addition of fresh basil and
minimum of 28 days, resulting tomato on fluffy sourdough
in superior tenderness and fla- bread makes this quite light fare.
vor. The crisp accompanying salad
provides just the right contrast,
A popular appetizer choice is with candied walnuts making
the Pig & Pineapple Flatbread. their own statement.
Served on a paddle suitable for
discipline, the rectangular flat- Try the Creole Chicken and
bread arrived piping hot, cheese Prawns. A large, juicy “Supreme” D3
still gooey. The addition of pan- chicken breast is stuffed with
cetta, pineapple and jalapeños chorizo sausage, blackened with
provide just the right contrast creole spices, seared then fin-
of sweet and heat to the house ished in the oven, then comple-
made tomato sauce and moz- mented with an Ocean Wise™
zarella. Big enough for sharing, creole rubbed shrimp skewer,
tasty enough for hoarding, we butter mashed potatoes, season-
give two big thumbs up for this al vegetables, and finished with
appetizer. beurre blanc and chili oil.
One would be remiss to leave
Menu Sampler the Metropolitan without try-
ing one of their hand selected
Ahi Tuna Tacos • Ocean premium steaks. The 10 oz.
Wise™ ahi tuna, AAA Angus Reserve New York
avocado, cabbage, Striploin is a sure bet. Seasoned
sriracha aioli. just right and flame grilled, juicy
Duck Club • Crispy duck and tender, topped with a rich
breast, tomato, bacon, cream demi glace, you can’t go
lettuce, truffle aioli, wrong in this top spot.
raisin bread
Jambalaya • Chicken,
chorizo, Ocean Wise™
prawns, veg, spicy Metropolitan Grill
tomato sauce 317 - 8th Ave SW
Ice Cream Fudge 403.263.5432
Frownie • Double www.themet.ca
fudge brownie, vanilla
bean gelato, seasonal Daily 11 am - Late
fruit coulis $$$-$$$$
5
C A LGA RY
NE4
Over the years La Brezza have established ly impressed. As with most recipes of few Menu Sampler
themselves as one of, if not the classic Italian ingredients it’s the technique that binds all
restaurant in Calgary. Put it this way, other the magic together. Pancetta sautéed til crisp, Gamberi Portofino • Jumbo
restaurant owners eat here when they want a onions, cream thickened in the pan, simple prawns in a garlic and
break from their own establishments. With spices, combined with the pasta and at the white wine lemon sauce
an understated high quality interior, the focus right temperature the egg yolk is added and with sautéed asparagus
is on the food, not the décor. A testament to tossed. The pasta will actually cook the egg Cannelloni • A famous
their status was the stream of regulars that enough to give you a silky smooth sauce. La Brezza family recipe
dropped by during our afternoon there. consisting of homemade
An all-star dish, the Veal Marsala is done crêpes filled with cheese,
La Brezza is renowned for their house-made exactly like mama used to make. This top herbs, mushrooms & beef
focaccia and accompanying bruschetta. There quality dish calls for veal scaloppini, a super baked in a tomato sauce
is nowhere to hide in such a simple, classic, thin veal cutlet lightly dredged then finished Lasagna Bolognese •
dish, and here their emphasis on using only in a reduction of sweet Marsala wine, butter Mama Angela's secret
the finest ingredients really shines through. and raisins, giving it that depth of flavor and blend of three cheese with
Top quality olive oil and a small dash of jala- old world charm. bolognese sauce layered
peños ensure you'll come back for this one. with lasagna sheets,
Made frequently in small batches for fresh- Not to be missed is a customer favourite, the
cheese topped & baked to
ness, we were tempted to place a second order Brezza. We chose the Pollo. A pan-roasted
perfection
to go. chicken breast, tender and juicy, is ladled
with a reduction of smoky porcini mush-
The signature Calamari dish is simply divine. room stock, cream, white wine and thyme.
Lightly breaded, deep fried to crisp, tossed in It's accompanied with pasta in a zesty tomato La Brezza
a zesty tomato, garlic, lemon and chili sauce; sauce and seasonal vegetables. 990 1st Ave NE
cooked just right yielding tender and crispy 403.262.6230
calamari bringing out the seafood lover in Almost all of the dishes are available gluten www.labrezza.ca
everyone. free.
Lunch Tu-F 11:30 am - 2:30 pm
We took the opportunity to experience a It’s easy to see why La Brezza has been one of Dinner Tu-Th 5:30 pm - 9 pm
classic, the Carbonara and were thorough- Calgary’s most popular Italian restaurant for F-Sa 5 - 10 pm, Su 5 - 9 pm
almost 30 years! $$$
6
C A LGA RY
A Brief History
of La Brezza
Ristorante
La Brezza was founded by Marco Abdi, who arrived from
Somalia by way of Italy in 1981 with just a few dollars in his
pocket. His first job in Calgary was as a janitor in a medical
building and he lived across the street in a little house owned by
his employers.
That little house became La Brezza Ristorante and Marco
opened the door for business in 1987 with his mother in law
Angela as head chef.
La Brezza Ristorante has been one of Calgary’s Most popu-
lar Italian restaurants and has won many awards including #1 on
Trip Advisor four years in a row. They are proud to serve home
cooked Italian meals and their little restaurant has always been
about good food, love, and family and they are proud to share
their passion with you.
Marco passed away in 2015 but the tradition is carried on
by Filomena Abdi, Marco’s wife.
D5
344 17th AVE SW
403.460.3341
7
C A LGA RY
D6
PIZZA • PASTA • E BASTA!
1147 Kensington Crescent NW 403.283.1166
8
INDEX
The Summer/Fall 2016 Issue!
HOW TO USE THIS GUIDE
W e would like to thank you for choosing
us as your personal tour guides to the
restaurants, pubs and clubs we offer you in this
Please send any comments or suggestions to
our e-mail, editor@collagemediagroup.com.
We have taken great care to try to offer accurate
• The red pages cover Calgary, as do the red maps
D, NE, NW, SE & SW; the blue pages & map
guide. There should be something here for any day and helpful information, and I trust you will agree. C cover Canmore, and the green pages & map
and night of the week, and for any occasion. We Check out the Menu Samplers provided by each B are for Banff.
have spent many hours researching, done a little location to help you decide what you’re in the • If you know which part of town you are look-
too much time eating, and gained a few too many mood for, but be aware all menus are subject to ing in turn to the appropriate map and find a
pounds determining places we feel are excellent change. Visit our website at www.lifestyleyyc.com. location by number, then look in the guide for
representations of great restaurants, pubs and My fellow reviewers are Fred Holliss, Stephanie the matching number; they start at 1 and go in
nightlife for you to enjoy in Calgary, Canmore and Pyne and Lewis Gelfand. A special thanks to Fred, numerical order, with a letter to identify the map.
Banff. We hope you enjoy using this guide as much our Production Manager and vegetarian reviewer. • If you see an ad that looks interesting note the
as we have in creating it and we look forward to Without him this guide would not be possible. number to find it on the map.
seeing you out there. Fred is an available-for-hire freelance writer, editor, • Establishments are identified with $, $$, $$$ &
To help you in your quest for a great time photographer and production designer (and of $$$$ to indicate the costs on their menus, rang-
we have Entertainment Listings. If you want to course he loves to eat and drink and is responsible ing from under $15, $15-30, $30-45 and over
go out on the town, you should now be able to for our vegetarian friendly selections). $45 average per entrée.
find a great venue to suit your fancy. Our Hotel Bon Appetit and have fun! • A note about the “Vegetarian Friendly” and
Directory section can also assist you in your trav- “Celiac Friendly” marks on some pages. While
els, so we hope you will take us with you and use Joel Gelfand, President any fine restaurant, and in fact any restau-
our guide every step of the way. Collage Media Group Inc. rant in this guide, can prepare a meal to your
If you feel this guide has helped you, please let 1415 - 4th Street SW requirements, we are taking this opportunity
the establishments know. That helps them know Calgary, AB, Canada T2R 0Y2 to acknowledge those restaurants that make an
we are working hard for them. If you don’t, please 403-680-2087 effort to identify diet-specific offerings in their
let us know so we can better serve you in the future. menus.
Page Map # Page Map #
CALGARY MAPS 30-32 CANMORE MAP 34
Anju 7 D5 Canmore Hotel 40 C41
Balô Vietnamese Restaurant 21 D20 Drake Pub Inn 40 C42
@lifestyleyyc
The Belvedere 3 D1 Gaucho Brazilian Barbecue 37 C37
Black Swan Ale House Ltd. 26 S28 Hogshead 38 C38
Browns Social House 10 D7, SW8 Patrinos Steak House & Pub 39 C39
Bocce 17 D15 Rose & Crown Pub & Dining Room 40 C43
The Bull & Finch Pub Restaurant 23 SE27 Table Food + Drink 35 C35
Gaucho Brazilian Barbecue 17 S14 Tavern 1883 36 C36
La Brezza 6 NE4 The Wood Restaurant & Lounge 40 C44
Laurier Lounge 16 D13
Loco’s Grill & Lounge 28 D30
BANFF MAP 41
Los Chilitos Taco & Tequila House 20 D19
Balkan The Greek Restaurant 46 B53
Manies Greek Cuisine 23 D26
Banff Ave. Brewing Co. 45 B51
Minas Brazilian BBQ 13 D11
The Beaver Bar 50 B61
Metropolitan Grill 5 D3
Boston Pizza 48 B56
@lifestyleyyc
Mirakuru Italian Japanese 16 D12
Brunos Bar & Grill 48 B57
Next Door Wine Bar 21 S22
Bumpers Beef House 44 B48
Palomino Smokehouse 27 D29
Chili’s 49 B59
Peanuts Public House 11 S9
The Keg Steakhouse & Bar 43 B46, B47
Pulcinella 8 D6
Masala 46 B52
PZA Parlour 12 S10
The Meatball Pizza and Pasta 45 B50
Q-Haute Cuisine 4 D2
Melissa’s Restaurant 46 B54
Ranchman’s Cookhouse & Dancehall 29 S34
The Rose & Crown Pub & Restaurant 50 B60
Red’s Diner 22 D23
Saltlik 42 B45
Red’s in Ramsay 22 SE24
Tooloulou’s 45 B49
Regal Beagle Pub 28 NW31,
Tommy’s Neighbourhood Pub 48 B58
SW32, SE33
Wild Bill’s Legendary Saloon 47 B55
Trio Café 19 D16
Stromboli Inn 23 NE25
Cover Photo by Fred Holliss
ARTICLES
Toscana Italian Grill 21 S21
/lifestyleyyc
A Brief History of La Bressa Ristorante 7
Unicorn Superpub 19 D18
Beautiful Blends 14-15
Wurst 19 D17
Beyond the Beef 18
A Road Trip for the Responsible 24-25
FEATURES
The Not So Secret Unicorn Identity 58-59
Spotlight 57
Entertainment Listings 60-63
OTHER
Hotel Directory 51-54
Giusti Wine 2
Recipes 55-56
Lewis Gelfand Realtor 41
Lifetime Cookware 39
Red Earth Spa 41
Stoney Nakoda Lodge 33
Zorzal 35
9
C A LGA RY
BROWNS IS THE NEW BLACK
EST. MMICV
BROWNS
D7
This is an upscale-casual fami- popular choice. Calamari rings juicy chicken breast topped Menu Sampler
ly-friendly "Social House" ded- and sliced jalapeños are tossed with blackened spices accompa-
icated to the art of presenting in lemon water, then hand nied by almond rice and their #28 Dragon Bowl •
SW8 exceptional cuisine in a stylish, breaded, deep fried to crispy signature Cowgirl Salad. Coconut rice, vegetables,
comfortable setting. They refer golden, sprinkled with Browns red cabbage, spicy
to themselves as a "Hybrid Signature spices, and served Don’t miss the hand-stretched, yogurt, choice of
Neighbourhood Pub" where with their house made Tartar thin crust pizzas. The 3 Meat Teriyaki Chicken or Tofu
the emphasis is on fresh and Sauce. Cowboy Pizza stands out with Hickory Burger • House-
made from scratch right down its charred pepperoni, bacon, made and hand-pressed,
to their own spices and sauces The Crunchy Spicy Tuna Tacos sausage, mushrooms, corn, and smoked bacon, BBQ
and feature both a seasonal and are packed with flavour, and mozzarella. It's topped with sauce, cheddar cheese,
"core menu" that is value orient- just the right amount of heat. herbs and house made pizza lettuce, tomato, served
ed without compromise. Each Ocean Wise™ albacore tuna is spices to finish. with HCDC fries
location boasts originality to fit marinated in Sriracha, Jalapeño Mac n’ Cheese • Rigate
Tabasco and lime juice, then Save room for dessert, because
into the local marketplace while pasta, house made
stacked in a fried gyoza shell the Chef ’s Homemade Warm
keeping their concept. béchamel, cauliflower
with guacamole, taco slaw, tuna, Brownie is impressive. Vanilla
and kale, parmesan,
On the starter menu the Crispy and topped with miso mayo, ice cream, salted walnuts, hand-
aged white cheddar,
Calamari and Jalapeños are a green onion and a jalapeño cut milk chocolate and caramel
topped with panko
slice. It’s a great mix with sauce accompany this brownie.
Browns Social House Blackened Chicken
a little heat and a lot of This dessert is large enough to
140-880 16th Ave SW Wonton Soup • Pork &
flavour. The addition of share… if you are feeling gen-
403.455.8158 shrimp wontons, bean
the gyoza shell gives the erous.
5139 Elbow Dr. SW sprouts, scallions,
dish a nice light crunch. roasted corn, noodles,
587.349.4040 Social Hours are Monday to
www.brownssocialhouse.com Friday 3-6 pm. All the Social cabbage, wonton broth
The Healthy Social Bowls
drinks are $4, including Browns Tahitian Tuna Salad •
are a great, filling option,
M-F 11 am - Midnight Social Lager, handcrafted by Lemongrass crusted
and the Blackened Chicken
Sat 10 am - Midnight Granville Island Brewery. albacore tuna, mixed
Bowl is a fan-favourite. greens, cilantro ginger
Sunday 10 am - 10 pm This dish has a tender,
$$-$$$ vinaigrette, wasabi mayo
10C A LGA RY
peanutspublichouse.com
S9
• 157 guestrooms • 4 dining outlets • an unforgettable experience
CARRIAGE HOUSE INN- 9030 MACLEOD TRAIL SOUTH
403-253-1101 carriagehouse.net
11C A LGA RY S10 12
C A LGA RY
Menu Sampler
Rodizio • Dinner choices include; Garlic Steak, Pork
Ribs, Chorizo sausage, Sirloin Steak, Pork Loin with
a hint of heat, Minas pão de queijo (cheese bread),
Moqueca - shrimp stew in coconut sauce, Salpicão -
Brazilian chicken salad, Heart of Palm Salad, Couve
136 2nd Street SW (Kale) Salad, Cucumber Pineapple Salad (with a hint
of mint and lime) and so much more
Warm Hospitality,
Brazilian Style
When Carolina Lopez, origi- marinated with sea salt, cooked
nally from Costa Rica, and Jose to medium rare and dressed
Monte, originally from Brazil, with honey-mint sauce; and
met while working in a restau- nine or ten other specialties.
rant in Calgary, they hardly
imagined they would realize The buffet items include hot
their joint dream of opening dishes, vegetable salads, and
their own restaurant in only a fruits. You’ll find Caesar Salad,
few short years. The restaurant Crab Salad and Green Bean
design is inspired by what you Salad; Black Bean Stew, slowly
would see in the town of Ouro simmered with pork, sausage,
Preto or “Black Gold”, a mining beef and bacon; Beef Stew
town rich in Brazilian culture. With Vegetables; Fried Polenta,
in-house made with stir-fried
Jose pioneered Brazilian cuisine onions, red peppers deep fried,
in a number of countries such cut into strips and sprinkled
as Japan, China and Mongolia with parmesan; and much, D11
before settling here in Calgary. much more.
Now married and partners in
the restaurant they are com- Order the Café de Coador, a
mitted to the authenticity of Brazilian cloth filtered espresso
real Brazilian food and employ straight from the state of Minas
traditional techniques and spic- Gerais served right at your
ing while combining a blend of table. Enjoy while sampling the
Brazilian tradition with con- extensive array of fresh fruits
temporary flair. Jose runs the and pastries complimented with
kitchen or “back of the house." the traditional sweet toppings
Carolina helps and runs the that are all expertly prepared in
“front of the house." house.
They offer a large selection of
succulent meats, hot dishes
and freshly prepared salads,
the meats all roasted in large
rotisseries. The Passadores bring
skewers right to your table and
carve the ones you would like,
then keep coming around until
you turn your card over. They
also offer a checklist where Minas Brazilian Steakhouse
you can mark off the dishes 136 2nd Street SW
you prefer. Choices of meats 403.454.2550
include Picanha, one of their minassteakhouse.com
signature cuts of beef that is
surrounded by a blanket of fat M - F 11 am - 10 pm
that lends more flavour and Sa, Su + Hols 10 am - 10 pm
juiciness; Leg of Lamb simply $$$
13A RT I C L E
Beautiful Blends
Some of the world’s greatest wines are made from more than one kind of grape
By Shelley Boettcher
A little of this, a little of that. Winemakers often make their jobs Champagne — Most Champagne is made from three grapes:
seem easy, but there’s more to making wine than simply dumping a Chardonnay, Pinot Noir and Pinot Meunier. Typically a rosé, or
bunch of good stuff in a barrel and stirring. pink Champagne, is primarily Pinot Noir. A blanc de blancs, how-
Winemaking laws, history, tradition and terroir all influence ever, is made from 100 per cent Chardonnay. And Champagne can
what grows where — and what wines blend well with others. only be made in France’s Champagne region. No one else can claim
With that in mind, here’s a quick look at five of the world’s the name.
most famous blends.
Chateauneuf du Pape — The most famous appellation in France’s
Amarone — One of Italy’s best-known wines, Amarone is a big, Southern Rhone Valley, Chateauneuf du Pape has an ancient histo-
rich, red made in Italy’s Valpolicella region from partly-dried grapes ry, although Chateauneuf du Pape only became the official name in
including Corvina, Rondinella, Molinara and occasionally other 1893.
indigenous grapes such as Negrara and Croatina. Since it was made law in 1936, only 13 different grapes
can be used to make red or white Chateauneuf du Pape. Those
Bordeaux — Red wines are typically Bordeaux’s most famous and grapes including Grenache, Syrah, Mourvèdre, Cinsault, Clairette,
most common red wines, although the sweet white wines (blends of Vaccarèse, Bourboulenc, Roussanne, Counoise, Muscardin, Picpoul,
Semillon, Sauvignon Blanc and Muscadelle grapes) from Sauternes Picardan and Terret Noir. I dare you to say all of those out loud
get rave reviews from critics. really fast.
But back to the reds. Grapes include Cabernet Sauvignon,
Merlot, Malbec, Cabernet Franc and Petit Verdot. Left Bank wines Shiraz-Viognier — Wine made from Shiraz, a red grape, and
are mostly Merlot; Right Bank wines (Saint-Emilion and Pomerol, Viognier, a white grape, originated in the Northern Rhone Valley
for instance) are mostly Cabernet Sauvignon. (you knew I’d bring the conversation back to France somehow.)
Bordeaux wines can only be made in France, but the grapes Now, however, this blend is now commonly found in Australia,
behind them grow around the world. When a Bordeaux-style blend where it does extremely well. Viognier gives a pretty floral note
is made in North America, we call it a Meritage. California and to the Shiraz, and, some say, helps to break up the meaty, savoury
Canada’s own Okanagan Valley have many excellent examples. notes that are common in Shiraz. Some say you’ll get notes of
And in Italy, Super-Tuscans are a variation on the Bordeaux bacon and peaches, all in the same wine.
blend. They often contain Sangiovese (an indigenous Italian grape)
as well as the noble French varietals such as Cabernet Sauvignon.
Finca Villacreces 2013 Paul Jaboulet Aine 2010
Pruno Les Cedres Chateauneuf
(Ribera del Duero, Castilla Leon, du Pape
Spain)
(Chateauneuf du Pape, Rhone
The Villacreces land borders Vega Valley, France)
Sicilia, a gorgeous estate that makes
some of Spain’s most expensive wines. This family-owned winery dates back to
For a fraction of Vega Sicilia prices, the early 1800s, but was bought by the
you can try a wine made only minutes Frey family in 2006. Blends are what
away. This medium-full-bodied wine is make Chateauneuf du Pape wines so
mostly Tempranillo with 10 per cent special, and this silky, complex red is
of Cabernet Sauvignon in the mix. On no exception: it’s a blend of Grenache,
the nose, you’ll get notes of vanilla and Syrah, Mourvedre and Cinsault. It has
freshly sharpened pencils. On the palate, great aging potential, but it’s utterly
it’s all about fruit: dark cherries, raspber- haunting now. Give it about half an
ries, plums. A long and delicious finish hour after opening, to taste it at its
will leave you craving more. Incidentally, best. (Indeed, everything I’ve tried
Pruno is a slang term used to describe recently from Paul Jaboulet Aine has
wine made illegally in prison. The legal been a winner.) Pair with duck, roast
version — this one — is about $30. chicken or lamb. About $54.
14A RT I C L E
Vasse Felix 2013
Cabernet Sauvignon-
Merlot
(Margaret River, Western
Australia, Australia)
Thomas Vasse was a sailor who disap-
peared during a storm off the southwest Nk’Mip 2013
coast of Australia. Rumours abounded
for years — did he die? Did he sneak
Mer’r’iym
away to join an aboriginal family? Or (Osoyoos, Okanagan Valley,
was he picked up by Americans, then British Columbia, Canada)
thrown in jail by the English? The tales
are fascinating and mysterious, just like The word Mer’r’iym (pronounced
this Meritage-style blend from Down mur’-eem’) means “marriage” in the
Under. The label says it’s Cab-Merlot, indigenous language of the Osoyoos
but it also contains a bit of Petit Verdot Indian Band; the word is a terrific
and Malbec. Each grape gives different description of this Meritage. Grapes
qualities; the Cab, for example, gives the include Merlot, Cabernet Sauvignon,
mighty tannic structure, while Merlot Malbec and Cabernet Franc. Muscular
gives this wine softness. And they all and full-bodied, it has layers of black-
contribute dark fruit and herbal flavours currant, dark cherries, vanilla, choco-
— eucalyptus, cedar, spice. Pair with late, baking spices and more. Pair with
steak, game or lamb. About $28. prime rib or steak. About $55.
JoieFarm 2015 Rethink
Pink Rose Champagne Ruinart, Brut
Rosé (non-vintage)
(Okanagan Valley, British
Columbia, Canada) (Champagne, France)
A Canuck nod to France’s Loire Valley The oldest producer in Champagne,
rosés, this tasty blend is made of Pinot Ruinart has been making wine since
Noir and Gamay, just like its French 1729, but has only recently been
counterparts. Dry and refreshing, with rebuilding the brand’s presence in
zingy yet balanced acidity, this deep the Alberta market. These plump
pink sipper has notes of strawberries bottles are charming, and so is the
and herbs, and is a great pairing for wine inside — a delicate, dry pink
smoked salmon, calamari, or even a fizz with aromas and flavours of
margherita pizza. From winemaker strawberries, citrus and candy. A
Heidi Noble, one of the gems of the blend of mostly Pinot Noir; the rest
Okanagan Valley. About $22. is Chardonnay. About $85.
15C A LGA RY
JAPANESE
D12
ITALIAN
Mirakuru Italian Japanese
www.mirakuru.ca • 529 17th Avenue SW Calgary • 403.802.3988
D13
16C A LGA RY
brazilian
barbecue
S14
authentic.
The way it should be.
w w w. b r a z i l i a n b b q . c a
CALGARY | 100 5920 Macleod Trail SW
CANMORE | 629 Main Street
fresh italian
on fourth street
delivery & take out D15
visit us at 2207 4th st sw
324 8TH AVE SW
@eatbocce
www.eatbocce.ca
17A RT I C L E
Beyond the Beef
Albertans are seeking alternatives to seeing Bessie on the plate — Elizabeth Chorney-Booth
It’s an old stereotype that Albertans are only available these days, more places are doing
interested in seeing meat and potatoes on outstanding chicken dishes — be they big and
their plates, but how often do you default juicy rotisserie chicken meals or creative takes
to steak when ordering off of a restaurant on chicken sandwiches or dressed-up chicken
menu? There’s no doubt that beef is king in breasts.
Alberta — we produce some of the best in “I think that chefs are open to working
the world and most decent local chefs know with chicken because it’s relatively cheap. You’re
how to prepare it to perfection — but as our able to offer a larger portion of chicken while
food culture evolves, so has the variety of doing other things on the plate,” Groves says.
meat that chefs are plating up. Restaurants in “You’re starting to see places that are making a
Calgary, Banff, and Canmore offer so many point of offering real quality chicken and there’s
different protein selections — if your order- a flavour difference. If you look at a place like
ing decision usually means waffling between Cluck ‘n’ Cleaver — they’re sourcing a really
ordering your New York strip medium rare good quality product.”
or medium, it may be time to start thinking Since we’re landlocked, Calgary has never
beyond the beef. been a particularly hot destination for fish and
Chef Kyle Groves is a culinary instruc- seafood, but most fine dining restaurants have
tor at SAIT’s School of Hospitality and a least one fish option on their menus and
Tourism and the former executive chef at chefs are working with more than the salmon
Catch, a Calgary restaurant that specializes or sole fillets that Albertans tend to be famil-
in seafood. Groves says that while Catch’s iar with. Depending on the season, halibut,
menu was primarily seafood-based, there was trout, and albacore tuna are all menu regulars
a beef option because Calgarians just couldn’t at higher end restaurants, with seafood treats
seem to live without one. But while beef is like octopus, sea urchin, and the more ubiqui-
still a big seller in most restaurants, he sees tous oysters and mussels showing up here and
things changing. there. Fish that are a little lesser known in this
“When I first started cooking things part of the world like mackerel, sardines, and
were definitely meat and potatoes, as clichéd herring are also starting to become more widely
as that sounds,” Groves says. “Through the available from creatively minded chefs. Many
years though I have noticed a bit more of an restaurants in the region are also now provid-
adventurous eater emerging.” ing Ocean Wise™ certified seafood and fish for
For diners wanting to tip-toe away from customers who are concerned about sustainable
beef, most restaurants have pork, bison, and fishing.
lamb offerings that give the heft and richness “The thing about seafood in Calgary is
of beef, but with slightly different flavours. there are a lot of people who are not from
Alberta produces a lot all of these meats, here originally and they’re comfortable eating
making them a good alternative for those oilier fish that have a more pronounced fla-
who choose Alberta beef in order to support vour,” Groves says. “Whereas born and raised
the local agriculture industry (many menus Calgarians often don’t like that strong fishy
will specify if their pork or lamb comes from flavour. But when you understand that it’s a
a local farm). For those looking to explore flavour all in it’s own you can start to appreciate
beyond chops, the trend towards chefs using it. The availability to chefs is there, but it’s a
pork belly is still going strong, with crispy matter of getting customers to buy it.”
bits of pork making their way into Asian That same sentiment goes for even more
fusions dishes and tacos. If you haven’t tried adventurous meats — pigeon and squab (which
it, don’t be fearful of the fat — it truly is a is essentially a young pigeon with a more
delicious treat, though best served in small appetizing name) are no longer unheard of on
portions. Calgary menus and the same goes for rabbit,
Then there’s the home cook’s mainstay, game meats like wild boar and elk, and even
the humble chicken. Many people are hesi- things like alligator and ostrich. Squeamish
tant to order chicken in a restaurant because customers don’t have to reach for the off cuts
it doesn’t feel special enough, opting for duck or gnarlier looking seafood if they aren’t feeling
instead if they’re craving poultry. But with adventurous, but there’s more than enough out
a lot of impressive locally sourced chicken there to try next time you’re dining out.
18C A LGA RY
Your café
D16 and more…
Indulge in a modern
Mediterranean atmosphere
and enjoy our patio at
1504 16th Avenue SW
@yourtriocafe
D18
D17
ÜBERKITCHEN. WUNDERBAR
2437 4TH STREET SW . WURST.CA
19C A LGA RY
Menu Sampler
Shrimp Cocktail • Shrimp in Veracruz-style sauce,
cilantro, onion, avocado
Jalapeño Rellenos • Jalapeño peppers filled with
creamy cheese blend, rolled in bacon, on sweet corn
sauce
Stampede Tacos • Marinated beef strips grilled with
cheese, caramelized onions, mango-chipotle, fresh
Mexican salsa
Scallop Ceviche • Baby scallops with lime juice,
mango, onion, cilantro and dry peppers
This restaurant is the go-to chipotle mayo, spicy pico de
destination for quality Mexican gallo and an avocado slice. This
cuisine on 17th Ave. dish is light, delicate and nicely
spiced.
The atmosphere is bright and
cheerful, the menu is Taqueria It’s a popular destination for
style and heat is the theme; Mexican Brunch, daily from
but not too spicy, just enough 11-3, with lots of traditional,
to bring out the subtle flavours delicious choices. Try Huevos
and the chef ’s originality. With con Chorizo, a three-egg
culinary chefs trained in Mexico scramble loaded with Mexican
City this family-owned business chorizo sausage and ranchero
brings a more authentic feel salsa with home style potatoes,
to what we think of as typical refried beans, flour tortillas and
Mexican food. salsa. Load up the tortilla and
make yourself a breakfast taco.
D19 The Choriqueso starter is deli- We had a side of pico de gallo
cious and hearty, a combination for that extra freshness.
of grilled Chorizo, potatoes,
poblano peppers and onions A really popular and fun drink
with melted cheese, topped is the Beergarita. An upside
with pickled onions and cilan- down bottle of Mexican beer in
tro, served with flour tortillas; a blended margarita, with your
cheesy, creamy and not too choice of an array of popular fla-
spicy. We added a side of salsa vours or try the one of the new
for that little extra tang. patio-drinks like the refreshing
Raspberry Mojito.
Being a Taqueria makes trying
the Tacos a must, and they offer The atmosphere is lively, the
a little something for everyone: portions are generous and the
shredded beef, marinated pork, margaritas and tequilas are
chorizo, fish, chicken, shrimp aplenty; in fact, they offer over
and even vegetarian. We enjoyed 80 Tequilas and 10 Mezcals!
the Shrimp Tacos, large, juicy You can’t help but have a great
shrimps sautéed in garlic butter, time.
loaded into a corn tortilla with
Los Chilitos Taco & Tequila House
1309 - 17 Ave SW
403.228.5528
Vegetarian
www.loschilitos.ca Friendly
Brunch, Lunch and Dinner
Daily 11 am - close
Hours may vary seasonally
$$
20C A LGA RY
Calgary’s best
Vietnamese
restaurant D20
in the trendy Beltline
Sunny Outdoor Patio
12 3 8 8 th S t S W
58 7 .3 5 3 .3 3 0 0
Your Little Taste of Italy
S21 S22
403.255.1212
1B - 8330 Macleod Trail SE
www.toscanagrill.ca
Catering | Private Dining | Daily Features
21C A LGA RY
Menu Sampler
Red’s Big Breakfast • Three eggs your way, bacon or
breakfast sausage, Red’s potatoes, your choice of
toast
Montreal Smoked Meat Hash & Eggs • Montreal
smoked meat potato hash with red peppers,
caramelized onions, homemade Hollandaise and
two eggs
Tofu Scramble • Vegan tofu scramble, spinach,
roasted red peppers, tomatoes, served with fresh
fruit
Roasted Beet and Goat Cheese Salad • Topped with
roasted almonds, pumpkin seeds, finished with a
red wine vinaigrette
Breakfast Parfait • Honey sweetened yogurt,
homemade granola, fresh fruit and your choice of
toast
If you’re in the mood for break- to choose from. We chose the
fast, Red’s Diner is the place traditional Benny on gluten free
to go! Boasting two locations, bread.
one on popular and trendy
4th Street and the other in the Hot off the griddle the blueber-
artsy Ramsay district. Sharing ry, basil and Goats Cheese Stuffed
a fraternal look and feel while French Toast is a decadent
retaining their own individu- indulgence. Dusted with icing
ality, these iconic restaurants sugar, drizzled with balsamic
D23 are sure to become one of your reduction and resting on a sweet
favourite spots. blueberry coulis, this rich inter-
pretation of the classic leaves
SE24 Targeting the breakfast, brunch nothing to be desired.
and lunch crowd, these bright
and cheerful eateries, with With lots of great lunch choices
exposed brick, modern art we descended on the Reuben
and rustic hardwood, exude a sandwich. Grilled marble rye
comfortable feel. They offer all- is loaded with lean Montreal
day breakfast, with great food smoked meat, sauerkraut, then
prepared in-house from scratch, smothered with melted Swiss
friendly staff and “bottomless” cheese then topped garlic Dijon.
cups of coffee. Served with Red’s famous fries,
this one is a winner.
On the traditional side of the
menu, one of our favourites is Both restaurants offer an almost
the Prairie Breakfast Plate. Two timeless classic feel, serving farm
eggs cooked to your liking with fresh home made classics with a
homemade potato cheddar modern twist.
perogies, Rocky’s Kielbasa and
Red’s Diner
sour cream, sided with Red’s
1415 - 4th Street SW
potatoes and toast. Now that’s
403.266.3448
a meal!
Red’s is also getting quite a rep- Red’s in Ramsay
utation for their Eggs Benedict, 1101 8th Street SE
a best seller with four selections 587.353.1188
Daily 7 am - 4 pm
Celiac getaria
Friendly VeFriendlyn www.redsdiner.com
$$
22C A LGA RY
NE25
The Tradition Continues!
614 1st Avenue NE • 403-265-8680 • www.StromboliInn.com
Award-Winning Greek Cuisine & Fantastic Pizzas
Deliveries Until 5 AM (Fri & Sat)
Serving Calgary Since 1981
D26 SE27
A Place to Call Your Own
Monday Rib Night • Tuesday Pizza Night
• Wednesday Wing Night • Thursday Pasta
Bolognese • Friday Fish & Chips • Saturday Steak
Night • Sunday Select Appies $5
Douglas Square • 403-720-0000
819 - 17th Avenue SW • 403.228.9207 www.bullandfinch.com
23A RT I C L E
A Road Trip For The Responsible
Dip Into Southern Alberta For The Sights And The Craft Beer Offerings — Brett Hopper
With a spare weekend and a healthy appetite for local craft beer, of Calgary without mentioning the guys who changed the rules in
rather than heading to the liquor store as usual, how about a road the province: Tool Shed Brewing Company. Two best friends began
trip instead? With proper precautions, of course. to wonder why there weren’t more breweries in a place centrally
located around some of the best beer ingredients on the planet.
Weekends were made for road trips. Now more than ever with Turns out, the industry was heavily regulated. That is until Tool
breweries popping up all over, and with many true craft beer desti- Shed Brewing Company lobbied with the government to show how
nations being just off the highway, we have compelling destinations. the beer industry is great for tourism (among other things!). Head
Accommodations in the province are catching on to the beer buzz, down to the brewery and try out a Red Rage Amber, or Star Cheek
and are lending themselves to the craft beer lover by providing IPA, both named after the guys who started the brewery.
unique offerings, often in partnership with the local brewery.
One of Calgary’s newest breweries,
The first step in planning something like this is to call ahead. Most Banded Peak Brewing, is just off the
breweries strive to be accommodating at a moment's notice, but if Stampede grounds and is making a
you call ahead, brewers are able to get their hops in a row and plan name for themselves already because
out something special. Heck, tell them your full plans for every they’ve combined their two favour-
destination, and they’ll either want to join you, or make your visit to ite things: outdoor adventures, and
them the most memorable out of the journey. unique beer offerings. They love the
outdoor lifestyle, and beer fits that
Calgary is home of Big Rock Brewery, one of Canada’s first craft
mould. The Plainsbreaker Pale Ale, The
breweries and now so successful they can no longer be considered
Summit Seeker IPA, and the Chinook
small. While the same applies to Wild Rose Brewery, Calgary is
Saison are all refreshing, and a great
becoming increasingly known for its micro (meaning small) craft
treat once you’ve finished a day of
breweries, and they’re peppered across the city. We suggest hiring a
hiking.
driver for a day, or buying lunch for a buddy and a couple of t-shirts
throughout the day to make it work his or her while. Here’s where hiring a driver, or designating a friend to drive you
around becomes extremely important: You’re three breweries in, and
The Dandy Brewing Company located in the North East of the city
need to leave the city.
is known for its bottle condi-
tioned beer, and casks, where Heading West from Calgary
they let the beer do all the work, on the Trans Canada Highway
instead of speeding up the pro- offers several beer-centric
cess with forced carbon dioxide. destinations within striking
What you end up with are beers distance. With the addition of
that are more mellow on the equally beer-focused places to
carbonation side of things, more rest your head.
complexly flavoured. If you can
get your hands on it, the T2E The Grizzly Paw Pub has been
IPA is a good, approachable ver- a Canmore destination for 20
sion of the style. years, entrenched right in the
heart of the Bow Valley. Their
Of course, we couldn’t do a success has always been driven
proper beer story on the city by the rotational beers they
24A RT I C L E
offer, and since building a production facility in 2013, their reputa- As you walk into downtown Banff, you can’t help but take in the
tion has only skyrocketed. The pub offers a great menu to accompa- history of the town. You are surrounded by the looming peaks of
ny your thirst, along with breathtaking views only the Rockies can the Rocky Mountains. Walk two blocks from the hotels (they’re
provide. In the beer world, fresher is definitely better. The Evolution right next to each other) and you’ll reach the Banff Ave. Brewing
IPA offers a well balanced hops profile, great citrus notes on the Co. They have been producing a wide array of suds since their
nose, and a clean finish. Not in the mood for IPAs? The Powder opening in 2010, and continue to drive a community focused beer
Hound Pilsner is a Canmore take on a traditional German Beer, and culture. They constantly try to put new and interesting options
has become a classic in the Bow Valley Area for its flavour profile in front of consumers with their rotating guest taps from other
true to the German Style. breweries. You can
The Coast Canmore couldn’t be situated any closer to the Grizzly get a chance to
Paw Brewing Co. It’s literally across the street on Old Canmore Rd. try Edson’s Bench
The hotel chain has taken advantage of the location and has part- Creek Brewing, or
nered with the brewery’s production facility for an accommodation Edgerton’s Ribstone
and tour package, which includes a one-night stay plus two adult Creek Brewery
passes, beer samples and souvenirs. The tours take place on Fridays, without leaving
Saturdays, and Sundays, so it’s really up to you when you want to
arrive.
Banff! There are
also casks available
every Friday that
showcase the diver-
sity of beer flavours
in this province.
So, the next time
you want to get away for a weekend, we suggest thinking about the
many wonderful breweries popping up in the province. It’s always
best to plan ahead, and don’t drink and drive. Start booking your
self guided beer road trip today!
Are your tastebuds yearning for the next destination? Well, head Banded Peak Brewing Dandy Brewing Co.
20 minutes West, and you enter beautiful Banff. The history of the bandedpeakbrewing.com Unit thedandybrewingcompany.
town is entrenched in Canadiana, and more recently, is becoming 119, 519 34 Ave SE, Calgary com #11, 1826 25th Ave NE,
known for its beer getaways. The Banff Lodging Co. has taken full 403.630.9395 Calgary
advantage. Banff Ave Brewing Co Grizzly Paw
banffavebrewingco.ca 110 Banff thegrizzlypaw.com 310 Old
Two of those options are located at the top end of the downtown Ave, Banff 403.762.1003 Canmore Road, Canmore
core: The Banff Ptarmigan Inn, a staple in the tourism industry, and Banff Ptarmigan Inn 403.678.2487
the newly constructed Moose Hotel & Suites. Depending on what banffptarmiganinn.com 337 Moose Hotel & Suites
kind of stay you’re after, both provide access on foot to new beers Banff Ave, Banff 403.762-2207 moosehotelandsuites.com 345
you want to try. It’s worth mentioning that the newly built Park Coast Canmore Hotel Banff Ave, Banff 403.762.2638
Distillery, which makes premium vodka, a line of flavoured vodka, coasthotels.com 511 Bow Tool Shed Brewing Co.
gin, and a yet to be released whiskey program, is also in the area. Valley Trail, Canmore toolshedbrewing.com 801 30 St
403.678.6325 NE, Calgary 403.775.1749
25C A LGA RY
Menu Sampler
Jack Daniel’s Meatloaf • Top-grade beef chuck
meatloaf, wrapped in bacon and topped with our
Jack Daniel’s BBQ sauce, served with mashed
potatoes and sautéed vegetables
Steamed Mussels & Broth • One pound of fresh P.E.I.
mussels steamed in a tomato, garlic and onion
reduction and crumbled feta, served with French
loaf garlic toast
Quinoa Cobb Salad • Grilled chicken breast, chopped
bacon, sliced cherry tomato and avocado, quinoa
tossed in a balsamic vinaigrette, on a bed of
Arugula greens
Hickory Smoked Pulled Pork on Brioche • Pulled
pork, smoked in house and stacked high on a
buttery brioche bun, topped with crunchy vinegar
and oil slaw and a thick tempura onion ring
This is one of South Calgary’s The burgers are always a favou-
most popular pubs, and one of rite. Freshly ground in house
the longest running hotspots and hearty, the Bruschetta Bacon
since 1992. They offer a com- Burger was an obvious choice.
fortable pub atmosphere with an Strips of Hickory smoked bacon
ever-evolving menu of snacks, and house made tangy white
traditional pub fare and world balsamic Bruschetta are comple-
cuisine with a huge selection of mented by a feta infused cream
imported and domestic beers. cheese spread and served on a
S28 fresh chewy pretzel bun with
The menu is loaded with com- your choice of side – we chose
EST. 1992 fort food and familiar classics, a the Caesar salad.
plethora of choices sure to sat-
BEST PUB 24 YEARS RUNNING
isfy any time of day. The menu Have some fun with the
We’re famous all week for our: reflects fresh ideas while still build-your-own Grilled Cheese.
$1 MiniYorkie Mondays retaining the “Swan Classics” Choose your bread and choose
$1 Taco Tuesdays that keep the customers coming from over 18 ingredients such
$.25 Wing Wednesdays back. Some good choices for as smoked Gouda, grilled apple,
$10 Pizza Thursdays starters are the Tenderloin Steak Mac and Cheese, fried egg and
Crostinis, bite size tenderloin much more. Pick your side and
$3/lb. Riblets Fridays pieces grilled tender and lightly enjoy your masterpiece!
We Do Sunday Brunch spiced, topped with sautéed
mushrooms and served on Sunday brunch is a favourite!
Enjoy items such as the Smoked
garlic crostinis, and the So Cal
Brisket Hash, beef brisket with
(So Cal = South Calgary) Fish
breakfast potatoes, onions, shal-
Tacos, lightly battered crisp cod
lots and peppers topped with
fillets with wasabi mayo, baby
two eggs your way; the Cristo
arugula greens, crunchy oil and
Sandwich, grilled French toast
vinegar slaw and a fresh mango
salsa on the side. stuffed with ham, turkey and
Swiss cheese dusted with icing
sugar and served with hash
browns or the Full English, all
Black Swan Ale House Ltd. reasonably priced.
10455 Southport Road SW
403.271.8776
blackswanalehouse.com
Daily 11 am - 2 am
$-$$
26C A LGA RY
ON SATURDAY AND SUNDAYS
D29
Some of the best smokehouse Crispy fries are drenched in a with just the right combination Menu Sampler
BBQ around can be found rich deep brown gravy with lots of smoke and bark, this dish
in the heart of downtown of stringy cheese curds, topped really delivers; ours was sided Roasted Garlic Caesar
in the form of the Palomino with your choice of pork, bris- with the most ridiculously fan- • Rich caper dressing,
Smokehouse, where good ket, bacon, chicken or sausage. tastic garlic fries, cooked crispy fresh lemon, roasted
eatin’ often comes with a side and served up with raw garlic garlic, chili croûtons
of great tunes. This roadhouse The Wings are a treat, available bits. Better make sure your part- and Parmesan cheese
style eatery has gained a strong smoked or breaded: we recom- ner has some! Catfish Po Boy •
following with their low and mend ordering the smoked Jack
Grilled, blackened
slow apple wood smokin’ BBQ, Daniels BBQ. The food isn’t the only thing
and dressed with herb
capturing over-the-top house- making waves at the Palomino.
Next on the list of must-tries is aioli, slaw, lettuce,
made signature rubs, mops and Known as one of Calgary’s best
the Mac ‘n’ Cheese, a signature tomato and a wedge
dipping sauces made especially live-music venues, the bar hosts
dish. This rich, creamy combina- of fresh lemon
for chicken, pork and beef. Their live bands throughout the week,
tion of white cheddar, smoked Very Very Slow Smoked
“secret” recipes really blows away showcasing an assortment of
Gouda, blue cheese and cream ½ Chicken • With
the competition. country, rock and indie bands
is then topped with more cheese choice of 2 fixin’s
for all your musical needs.
and finished in the oven: you’ll Pulled Pork Lasagna •
You’ll be simply delighted with
think heaven was delivered to Mondays is All You Can Eat Lasagna noodles and
their take on the Quebec classic,
your table. Ribs for $20, Tuesday is $1 A pulled pork Bolognese
Palomino’s Smokehouse Poutine.
Bone dry ribs, and Wednesday is topped with their own
In our opinion there is no bet- $5 A Pound wings! in-house cheese blend
Palomino Smokehouse
ter way to master BBQ than Cowboy Brunch -
109 7th Avenue SW
using fresh, top quality meats On weekends they feature their Hangover Hash •
403.532.1911
and slowly smoking them at famous Cowboy Brunch, their Applewood pulled
www.thepalomino.ca
low temperatures. The fall- BBQ-inspired take on breakfast pork or Alberta beef
apart goodness of their deli- classics which are available for brisket with hash
M-Thu 11 am - 1 am
cious meats is evident in the both early and not-so-early browns, eggs and
F 11 am - 2 am
Applewood Smoked Pulled Pork. risers. melted cheese
Sat 10:30 am - 2 am
Sun 10:30 am - Late Smoked at 235 degrees for 8-12
$$ hours then shredded by hand
27C A LGA RY
o co ’s Grill & Lounge EGAL BEAGL
L &
R
E
Poco Loco Pizza
YOUR NEIGHBOURHO
OOD PUB
D30
Downtown:
pocolocopizza.com Coach Hill:
403.246.2002 403-246-3800
526D 4th Ave SW
NW31
SW32
SE33
Voted “Calgary’s Best Wings”
by FFWD for Over 15 Years!
MON / WED / SAT - WING NIGHT 4PM-MIDNIGHT
TUE / THU - RIB NIGHT 4PM-MIDNIGHT
410 - 14 St NW • 403.283.6678
5308 - 17 Ave SW • 403.457.4313
180 - 94 Ave SE • 403.640.7775
28C A LGA RY
S34
Calgary’s original country bar and Inviting you to “come for dinner – stay
Menu Sampler
Calgary’s favourite Stampede hotspot, for the night!” they specialize in Alberta
the Ranchman’s has been a Calgary land- Deep Pit BBQ Beef, succulent steaks and
Nachos • Piled high with black
mark for over 44 years. They say a visit to fall off the bone ribs, with helpings as big
olives, jalapeños, tomatoes,
Calgary isn’t complete without a visit to as the Alberta sky. With daily specials
onion, cheddar and mozarella
the Ranchman’s. and a classic Western menu, there’s always
Hamburger Steak • In-house AAA
something yummy to be had. To start
patty topped with gravy, sautéed Today the 1,100 seat dance hall hosts we suggest you try the Dry Garlic Ribs, a
onions, served on Texas toast top country bands and performers, with pound of savoury bone-in pork mini ribs
Pulled Pork Hoagie • Slow cooked Calgary’s largest dance floor for kicking tossed in light soya sauce and finished
pulled pork, mixed with Apple up your heels. A “museum of rodeo pho- with kosher salt. Try their Beef Bones, four
City BBQ Sauce and topped tographs & memorabilia” displays over 90 big meaty prime rib bones, brushed with
with coleslaw Trophy saddles of Canadian and World BBQ sauce and slowly baked, tender and
Half Rack of Ribs • Baby back Champion pro rodeo cowboys. It’s where juicy. This is full service Cowboy fare with
ribs with your choice of Apple the REAL cowboys hang their hats! They Grade AAA Alberta beef, ribs & chicken.
City BBQ, Cattlemen’s Sweet & are also the official hospitality location
Bold or Tangy Gold BBQ sauce, of the Canadian Professional Rodeo And for all your boot-scootin’ needs
or dry rub, with beans, coleslaw Association. Pool tables and a great west- there’s live Rockin’ Country entertain-
and fries ern atmosphere help explain why this ment every Friday & Saturday. Take the
New York Strip Steak • 10 oz. has been a Calgary classic for so long. An 8 Second Challenge on their Mechanical
AAA Alberta beef, trimmed and experience not to be missed! Bull! Be a part of the legend and taste the
cooked to order with beans, Stampede all year long.
coleslaw and fries
Ranchman’s Cookhouse and Dancehall Inc.
9615 Macleod Tr S
403.253.1100
www.ranchmans.com
Tu-Sa 4 pm - close
$$-$$$
2930
C A LGA RY
diningoutcalgary.com
MAP “NW”
NORTHWEST MAP “NE”
NORTHEAST
25 4
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SEE DOWN-
TOWN MAP
P.29
3224
8
NOTE: Calgary is based upon a grid
14
system, with Streets running north-
south and Avenues running east-west.
Additionally, Calgary is divided into 15 21
NE, NW, SE & SW quadrants. Each 22
street name is followed by a suffix 34
with its quadrant. This means that the
intersection of 16th Avenue SW & 32nd
Street SW is in a very different place than 10
that of 16th Avenue NE & 32nd Street
NE. This map is colour-coded to show
Calgary’s quadrant system. 28 33 27
MAP “SW”
MAP“SW”
SOUTHWEST
SOUTHWEST MAP “SE”
SOUTHEAST
MAP “SE”
SOUTHEAST
C A LGA RY
3132
Prince’s Island Park
C-Train
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or
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m Eau Claire
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C A LGA RY
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2 NE
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rfro
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Macleod Tr SE
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Devonian 6 Ave SE
Centre St
7 Ave SW Gardens
4 St SE
10 St SW
C-Train
3 7 Ave SE
29
8 Ave SW
18 8 Ave SE
11 St SW
1
3 St SE
9 Ave SW
5 St SE
9 Ave SE
Calgary
10 Ave SW Tower
11 Ave SW
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10 St SW
9 St SW
8 St SW
7 St SW
5 St SW
4 St SW
14 St SW
1 St SW
Centre SW
1 St SE
Macleod Tr SE
3 St SE
4 St SE
5 St SE
14 Ave SW
16 23 15 Ave SW
6 St SW
16 Ave SW 7 5
17 Avenue SW
C-Train
19 18 Ave SW
Stampede
26 12
Victoria Park/
19 Ave SW Stampede
Grounds
20 Ave SW
21 Ave SW
15
5 St SW
22 Ave SW
MAP “D” 23 Ave SW
DOWNTOWN 24 Ave SW
17 25 Ave SW
diningoutcalgary.com
SW 50 Ave SE
Dr
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BASECAMP
THE ROCKIES
OF
The BEST place to stop in the valley
Lobster
Buffet
Friday & Saturday
Great Hotel Rates • Casino/Poker/OTB
Sports Bar • Kid’s Video Game Room
HWY 1 at The Kananaskis Turnoff
Check our website for your BEST deals and BIGGEST WINS!
s s ial vents
StagStagette Private V.I.P. Party Room Sp e c E
FREE Shuttle bus from Canmore & Banff
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